Fresh Mexico
100 Simple Recipes for True Mexican Flavor: A Cookbook
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4.5 • 2 Ratings
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- $7.99
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- $7.99
Publisher Description
In her vivacious, fresh voice, Marcela Valladolid invigorates America’s taste for real Mexican food–dishes that can be accomplished on any busy weeknight but that still express the authentic flavors of her native cuisine.
Growing up in Mexico, Marcela Valladolid rejoiced in the complex moles, dozens of different chiles, and homemade tortillas that graced her family’s dinner table. Going to school across the border in San Diego, and later to cooking school in Paris, she found plenty to love in the markets, quickly folding new ingredients into her repertoire. But she also encountered some curious foods masquerading as authentic Mexican: cheddar cheese—stuffed quesadillas, tortilla chips drowning in still more cheese, and the ubiquitous everything-but-the-kitchen-sink overstuffed burritos. Where were the authentic, easy-to-prepare Mexican recipes she grew up with? The brightly flavored seafood ceviches bursting with freshness? The simple, slender burritos filled with nothing more than intensely flavorful braised meat and blistered chiles? The healthy salsas that come together in minutes but can transform a meal?
In Fresh Mexico, Marcela brings these dishes to life. Her food is much like her, Mexican but influenced by other cultures. You’ ll find recipes for Tilapia Ceviche; Butternut Squash—Chipotle Bisque; Roasted Pork Loin with Pineapple Glaze; Ancho-Chocolate Braised Short Ribs; and Fresh Guava Layer Cake.
Inspired ideas, helpful cooking techniques, and ingredient substitutions make this the most accessible, appealing, and contemporary Mexican cookbook you’ll find today. In addition, fast recipes and dishes that are low in fat are called out with easy-to-find symbols. With more than a hundred delicious recipes and beautiful color photography throughout, Fresh Mexico introduces a new generation of Americans to the vibrant flavors of modern Mexico.
PUBLISHERS WEEKLY
Positing that many Americans associate Mexican cuisine with shiny globs of orange cheese, Valladolid sets out to offer a broader, more diverse and healthier vision of south-of-the-border cooking. The Tijuana-born, Ritz-Escoffier educated Valladolid is a young mother as well as a culinary television personality. As such, she values "weeknight" recipes that can be produced with a minimum of fuss and a few good flavors. Though Valladolid's mission is to educate readers of the world beyond Old El Paso taco kits, she distinguishes herself from authenticity-focused Mexican cookbook authors such as Diana Kennedy, allowing for looser, creative interpretations that befit contemporary eaters: osso bucco with lime zest and chilis; mascarpone-stuffed squash blossoms with raspberry vinaigrette; and the decadent Mexican cake, pastel de tres leches, made with Italian meringue as a substitute for the traditional raw egg whites. Using ingredients that are readily found in the U.S., her creations are reliable and at times wonderfully simple, like a bright slaw of jicama, arbol chilis and uncooked beets with toasted sesame oil, or baked cod with anchovies, lime and a few kalamata olives and capers thrown in for good measure. Home cooks will appreciate Valladolid's enthusiastic yet straightforward approach.
